Directions

Roast peppers directly under broiler or over an open flame, turning frequently until blistered and blackened on all sides, 6 to 8 minutes. Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off skin. Cut off stem ends and remove seeds. Chop peppers into 1/2-inch pieces and set aside.

In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer chorizo to a paper-towel-lined plate; set aside. In same pot, add oil, onion, and garlic and cook over medium-low heat until onion is translucent, 5 to 7 minutes. Add tomatoes and reserved peppers and cook, stirring occasionally, until most of tomato juices have evaporated, about 2 minutes. Sprinkle flour over tomato mixture and cook, stirring constantly, for 3 minutes. Stir in beer and increase heat to medium-high, stirring occasionally until mixture reaches a boil.

Reduce heat to low and whisk in cheeses, 1 cup at a time, until mixture is smooth. Transfer to a small fondue pot, or slow cooker set on low. Sprinkle with reserved chorizo and cilantro. Serve with tortilla chips.